How to Cook a Great Dopiaza

This is a classic Indian dish dating back to the Mogul raj.

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Directly translated it mean “Do” or two and “piazza” or onions - two onions or double onions. It is a fairly basic dish which has a thick sauce and has a medium level of heat.

The classic dish requires the onions to be added at 2 stages in two different forms, firstly boiled then fried during the latter stages of cooking. The result is a thick rich sauce which is fairly pungent and once reduced down it should cling onto the chunks of meat. The second addition of onions adds a new dimension to the sauce so if you like onions this is a wonderful dish to try.